The stuff of dreams

Stuffing can be either really good, or dry, like your mother-in-law's turkey or your uncle's sense of humor.

Jo Ann Kirby

Stuffing can be either really good, or dry, like your mother-in-law's turkey or your uncle's sense of humor.

Here is my family's favorite - a classic corn bread stuffing with bacon - that I first found in Gourmet magazine back in 1997 and then changed up a bit over the years to make it my own. The original recipe can still be located on epicurious.com.

It's a quintessential Thanksgiving side dish with Southern flair that is easy to make and feeds a crowd.

And it's yummy because it starts with actual corn bread, not those dull white bread croutons.

I always start with Marie Callender's Original Cornbread Mix (you can find it in grocery stores) because it's already a tried-and-true favorite.

More flavor comes from slicing up a pound of bacon and then cooking it in a big skillet. Look for a bacon that's on the lean side so it's not too greasy.

Add the recipe's chopped onion and celery to the bacon and continue to sauté until translucent.

Cut the cornbread into 1-inch squares and dry out just a bit in the oven - not too much though.

Fresh herbs add additional color but dried will do in a pinch.

I added eggs to the original recipe because they provide necessary cohesion to what otherwise would basically be broth-soaked bread.

The trick at this point is to fold the ingredients carefully - too much stirring can make it gooey and unappealing.

And don't be afraid to improvise.

If the stuffing appears to be too dry, bravely add just a bit more broth. If you like more herbs - say, sage - add more!

Switch things up by adding 1/2 cup of dried cranberries for color or 1/2 cup of chopped pecans for added crunch.

After baking for about 30 minutes, you'll have a stuffing that looks as great as it tastes.